Higashiyama Yoshihisa

The chef thrives on innovation, embracing the principle of shuhari, the three stages of mastery. First, master the basics of Japanese cuisine; next, be creative and break the mold; finally, set out on your own to blaze a new trail. Building on the popularity of meat dishe, he experiments with using beef tongue as a soup topping. Between courses, he serves smoked cheese paired with a highball. He displays his ingredients dramatically, explaining each with a passion that captivates his guests.

A Monthly Reset

• The chef changes the menu every month, a structure that forces the cooking to keep moving with season and supply.

Chef’s Table Energy, Small Room

• A 14-seat, counter-led setup, built for close-range service and careful pacing.

One-Start Service

• Lunch and dinner run as single-start seatings, a format that keeps the room in sync.

Signature Ingredients

• Seasonal produce and fish: Monthly menu changes keep the cooking aligned with Kyoto’s market rhythm.
• Dashi-driven bowls: The meal is structured around stock, temperature and timing, more than garnish-level luxury.

Dish specifics are seasonal, the reliable signature is the menu’s monthly reset and chef-controlled pacing.

Format

• Monthly-changing chef’s menu, overseen end to end by the chef.
• Counter-led dining, 14 seats total (counter 10, private counter 4).

Service times

• Lunch: 12:00, one start
• Dinner: 18:30, one start

Menu shifts with season and the day’s ingredients.